Louvana (Λουβάνα (Louvana))
Overview
Louvana is a thick yellow split pea soup from Cyprus. The dried peas are rinsed and simmered slowly with chopped onion, and often a carrot or a little celery, until they fall apart into a smooth, golden purée. Some cooks blend it, while others simply whisk it until creamy. It is finished with a generous pour of good Cypriot olive oil and a squeeze of lemon, and sometimes a pinch of cumin, raw sliced onion or chopped parsley on top. The taste is mild, earthy and fresh. It is eaten warm with crusty village bread and olives on the side.
History
Louvana is an old peasant dish of the Cypriot countryside, where pulses were a cheap and filling source of food. It is especially popular during Lent and on the fasting days of the Greek Orthodox calendar, when meat, fish and dairy are avoided, so it is naturally vegan. Similar split pea dishes are found across the eastern Mediterranean, such as fava on the Greek islands, but louvana is usually served looser, as a soup, and it is still a common family lunch on the island.
Main ingredients
Yellow split peas, onion, olive oil, lemon, carrot, cumin. The soup is built on split pea purée and is usually served hot. Diet: vegan; usually gluten-free.
Recipe
Method
- 1
Put the split peas, onion and carrot in a pot with the water and bring to the boil, skimming the foam.
- 260 min
Simmer for 50 to 60 minutes, stirring often, until the peas break down.
- 3
Whisk or blend until smooth, adding water if it is too thick.
- 4
Season with salt and cumin.
- 5
Serve with olive oil and lemon juice on top.
- ✓
Serve. About 1h 10m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
